Duck fat

Graisse de canard

What it is

Confit exists because of it: submerge a leg in rendered fat, cook it slowly and store it under the set fat, and it keeps for months without refrigeration. The fat is the preservative, the cooking medium and the seal all at once.

In the kitchen

Nothing makes a better roast potato. Get it smoking hot before the potatoes go in, or they absorb it instead of frying.

Goes with

Potato Garlic Thyme Duck Black pepper Onion White beans Bay leaf

Same species

Lard

Also used with

Bintje potato Mulard duck Duck heart Stuffed duck neck Chicken gizzard Tapioca maltodextrin

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